Vegetarian

How to Make Cauliflower Rice

Cauliflower has been trending in the foodie world lately and for good reason. The vegetable is super versatile, low carb and nutritious. One of my favorite ways is to eat it like rice or cut it into steak like shapes and roast it. Making cauliflower rice is very easy and much cheaper than buying the pre-packaged one which can sometimes have preservatives added.  

How to Make Cauliflower Rice

2 Easy Steps to Perfect Cauliflower Rice:

  • All you need is a fresh and healthy looking head of cauliflower without too many brown bruises. Remove the leaves, cut off any brown bits and cut the head into 8 pieces.  

How to Make Cauliflower Rice

  • Place 4 pieces of cauliflower in the food processor at a time and hit the pulse button to gently break down the cauliflower. I find that I only need to hit the pulse button 3 times to achieve the perfect rice like pieces. This also depends on the type of food processor you have. 

How to Make Cauliflower Rice in Food Processor

After you are done processing the second batch the result will be a large bowl filled with cauliflower rice that you can use for any dish. You can even freeze it in batches for at least a week for quick weeknight dinners. 

3 Easy Cauliflower Rice Recipes:

  • Simple Herb Cauliflower Rice: Heat a large pot over medium high heat. Add a tablespoon olive oil and and sauté 1 finely chopped medium onion with 2 cloves garlic. Add the fresh rice to onion mix and sauté  for about 4 minutes till cauliflower is cooked but not too soft. Add chopped parsley, cilantro and a squeeze of lemon juice from half a lemon. Mix and serve immediately.
  • Cauliflower Rice Biryani: If you love spicy biryanis but want to switch things up or are trying to lower your carb intake, this is the perfect dish. All you need to do is substitute rice with cauliflower rice in your usual biryani recipe and voila! It really tastes so good. 
  • Cauliflower Fried Rice: Sauté onions, garlic and ginger in a large wok or pan with olive oil for about 3 minutes. Add sliced carrots, green beans, red bell pepper and saute for another 3 minutes. Lastly add the rice and roughly chopped bok choy. Add half a teaspoon sesame oil, 2 tbsp low sodium soy sauce and a tsp oyster sauce. Cook for another 3 minutes and serve with protein of choice.

 

How to Make Cauliflower Rice
What are your favorite ways to cook cauliflower? I would love to hear from you in the comment box below. Need another cauliflower recipe? check out my Hearty Vegetable Curry recipe and read about the benefits of cauliflower here.

 

 

Hearty Vegetable Curry Recipe

This vegetable curry is super simple and awesome for meatless Monday. You can add any veggies you have on hand which is good especially if you are trying to use up vegetables that are getting bad. Initially I wanted to make Aloo Gobi which is an Indian dish with cauliflower and potatoes but realized I did not have enough potatoes so decided to do a mix of cauliflower, potatoes, carrots and sweet potatoes. It came out great and was exactly what the doctor ordered for a fall dinner. 

Hearty Vegetable Curry RecipeWhen is comes to vegetarian dishes Indian food has some of the best dishes from saag paneer, Malai kofta to Daal and more. There are just so many options. I have met a few people that do not like curry and I have never understood why as the flavors are amazing. I for one love super flavorful food and Indian food is one of the cuisines at the top of the chain in that regard. The food doesn’t have to be overly spicy and can be cooked to your liking so I recommend trying it.

I was mad at myself for forgetting to add the peas I had in the freezer however I still loved the end result. Some spinach too would have been a great addition but the beauty of this recipe is that you can use any ingredients and it is delicious either way. We served it with herbed basmati rice and the meal lasted the hubby and I 2 days which worked out great for the busy week night. 

Hearty Vegetable Curry Recipe

Hearty Vegetable Curry Recipe
A delicious vegetable curry perfect for a cold fall dinner
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Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Ingredients
  1. 1 cauliflower head, chopped into large florets
  2. 5 medium potatoes, peeled and cut into half
  3. 2 medium sweet potatoes cut into large cubes.
  4. 2 large carrots sliced into large pieces
  5. 1 cup frozen green beans chopped
  6. 1 14.5 ounce can diced tomatoes
  7. 2 medium yellow onions chopped into medium sized pieces
  8. 5 cloves fresh garlic minced
  9. 1 large piece of fresh ginger, about 2 tablespoons minced
  10. 1 lime, juiced and zested
  11. 2 tbsp fresh cilantro, chopped
  12. 1 tbsp ground coriander
  13. 2 tsp teaspoon ground cumin
  14. 3 tsp curry powder
  15. 1/4 teaspoon cayenne
  16. 2 tbsp coconut oil
  17. 2 cups chicken broth
  18. salt and pepper to taste
Instructions
  1. Heat oil over medium-high heat in a large pot.
  2. Add onions and cook for about 2 minutes. Reduce heat to medium, add the garlic, ginger and cook for another minute.
  3. Add the curry, cumin, turmeric, coriander, cayenne and stir for half a minute. Add diced tomatoes and cook for 1 minute.
  4. Raise the heat to medium-high, add the chicken broth and potatoes. Cook for 10 minutes till potatoes are halfway cooked
  5. Add the remaining vegetables, season with salt and pepper and reduce the heat to medium low. cover and simmer until the vegetables are cooked but still firm about 10 minutes.
  6. Stir in the lime juice and zest; cook for 2 minutes more. Turn heat off, let stand for 5 minutes before serving and garnish with cilantro.
Notes
  1. This dish is perfect served with Basmati rice or naan bread
Spoons and Stilettos http://www.spoonsandstilettos.com/
What are your favorite vegetarian dishes? Do you like curry? I would like to hear from you in the comment sections below!

Don’t forget to follow me on Instagram for more inspiration and to get snippets of my ever so fabulous life (just kidding) I love to share recipe ideas and share my various meal experiences on the gram. 

Easy Meatless Hot Dogs

 Ever throw a summer party and find out one of your guests does not eat meat. You find yourself  scrambling around the kitchen because you don’t want to serve them some boring cauliflower dish. The good news is these days there are so many plant based options that go beyond cauliflower and soy. 

As you may already know I am following a mostly plant based diet with occasional meat dishes only 20% of the time. I have learned to create delicious meatless meals out of necessity and it has been a thing of beauty. Brands like Beyond Meat and Light Life have mastered the art of creating meatless products that make a mostly plant based diet easy for folks like me who are flexitarians. 

I have always used Beyond Meat products but decided to try the Lightlife brand to switch things around. I was pretty happy with the way they turned out. We made hot dogs using the Italian Sausage and Bratwurst flavor sausages toped with onions and peppers. It was so delicious even the hubby was pretty satisfied. 

So the next time you are faced with the decision of what to serve a non-mean eater for your next barbecue don’t sweat it. Just grab some plant based sausage or burger and you are good to go. They will love you for it.

Meatless Hot Dog Recipe
A tasty hot dog meal for vegetarians
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Ingredients
  1. 4 Lightlife sausages
  2. 4 Hot dog rolls
  3. 1 large white onion sliced into strips
  4. 1 large green bell pepper sliced into strips
  5. 1 large red bell pepper slices into strips
  6. 1 tsp oregano
  7. 1 tsp garlic powder
  8. canola oil
  9. salt and pepper to taste
Instructions
  1. Preheat a grill or griddle pan to medium-high.
  2. Heat a large skillet over medium to medium-high. Add the oil then add the onions and peppers; season with oregano, garlic powder, salt and pepper. Cook, stirring often, until the onions are very soft, about 10 minutes
  3. Grill the sausages, turning them on all sides until dogs are heated through, about 8 minutes.
Spoons and Stilettos http://www.spoonsandstilettos.com/

FYI: This is not a sponsored post

Kale, Mushroom & Ricotta Toast

This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

My 80/20 meal plan is still in full swing and I am proud to say I have managed to stick with it. If this is your first time here, you are probably wondering what the 80/20 meal plan is. It is a plan I set where I eat 80% plant based foods and 20% everything else. Eating a mostly plant based diet feels great and encourages creativity in the kitchen. I’ve already seen benefits of this meal plan like weight maintenance and more energy. One of the recipes I have added to my repertoire is Kale, Mushroom & Ricotta ToastKale, Mushroom & Ricotta Toast

Kale Mushroom & Ricotta Toast

The creaminess of the ricotta paired with the earthiness of the mushrooms and texture of the kale is a match made in heaven. This is a toast recipe you don’t want to miss. 

The key to making this Kale, Mushroom & Ricotta Toast shine is using the absolute best ingredients. I got the kale, ricotta and mushrooms from my trusted local store that sells the best produce in town. What elevates the kale from good to amazing is the use of Better Than Bouillon Roasted Garlic Base in the cooking process. Not only did I use it in the kale, I also mixed the roasted garlic base in my butter for the toast. This recipe is packed with flavor, which is why it is one of my favorites.

If you are not familiar with Better Than Bouillon, it is a concentrated paste that can be used to elevate the flavor of meatless dishes. It’s awesome for creating delicious plant-based versions of meals and has become my best friend when preparing vegetarian meals. I also got my husband hooked on it. 

I used roasted garlic base for this recipe but there are more flavors to choose from if you are not a big fan of garlic. The Better Than Bouillon vegetarian and certified vegan flavors include Seasoned Vegetable Base, Vegetarian No Beef Base, Organic Seasoned Vegetable Base and Vegetarian No Chicken Base. I love that you can also use Better Than Bouillon bases to make broths or as a marinade to add flavor any dish. I love using them when making some of my favorite dishes like glazed carrots or butternut squash soup. 

5 more ways to use Better Than Bouillon Bases

  1. Mix it with oil and add to your roasted vegetables before cooking. 
  2. Add it to your Fettuccine Alfredo sauce for an even bolder flavor.
  3. Use some in your homemade hummus dip recipe. 
  4. Add it to your favorite stir fry recipe or any sauteed veggies. 
  5. Mix it in your veggie burger mix for a super flavorful veggie patty. 

Kale Mushroom & Ricotta Toast

Kale, Mushroom & Ricotta Toast

For more recipe ideas and to learn more about Better than Bouillon products, visit their website here. What are your favorite vegetarian dishes? How do you make them taste amazing? I would love to hear from you in the comment box below!

Kale, Mushroom and Ricotta Toast
Serves 2
This kale, mushroom and ricotta toast is packed with flavor thanks to the use of @betterthanbuillon roasted garlic base. You can have it for breakfast, lunch or dinner, it's an absolute winner!
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Prep Time
5 min
Total Time
20 min
Prep Time
5 min
Total Time
20 min
Ingredients
  1. 1 small bunch fresh roughly chopped kale, about 6 cups
  2. 3 cups sliced Shitake mushrooms
  3. 3 tbsp Whole Milk Ricotta
  4. 1 1/2 tsp Better Than Bouillon Roasted Garlic Base
  5. 2 tbsp softened butter
  6. Olive oil
  7. Salt and pepper
  8. 4 slices whole grain bread
Instructions
  1. Mix 1/2 a tsp Better Than Bouillon Roasted Garlic base with softened butter. Spread over bread and broil in the oven till browned and slightly crispy.
  2. Sauté mushrooms in olive oil until they are crispy and brown then set aside.
  3. Add kale to the same pan, add 1 tsp Better Than Bouillon Roasted Garlic base and cook until kale is wilted.
  4. Season with some freshly ground pepper.
  5. Add a little pepper to the ricotta and spread over toasted grainy bread then place kale and mushrooms on top.
Spoons and Stilettos http://www.spoonsandstilettos.com/

The Ultimate summer salad recipe

I am so excited summer is here! Well it’s not officially summer but the weather has been gorgeous. We have had temperatures reaching the 80’s recently which is awesome. Because we are now homeowners with a backyard of our own it means we can have outdoor barbecues and lunches which I have been looking forward to. What better meal to eat in the summer other than a fresh homemade salad with all the fixings. Today I am sharing the ultimate summer salad recipe. 

With a salad like this you don’t even need to eat anything else with it. Even my hubby who has a healthy appetite was pretty satisfied. So, what ingredients does one add to the ultimate summer salad? Lettuce is a must because it adds volume to the salad and is the base ingredient. I like Romaine lettuce for this because of its firmness, dark green color and slight savory taste compared to iceberg lettuce.

Another must in this salad are red bell peppers, both fresh and fire roasted. I used 2 whole red bell peppers and one fire roasted. Red bell peppers are sweet and loaded with vitamins and minerals. Of all the bell pepper colors the red one is my favorite. I think a lot of people would agree with me. 

Last of the must have ingredients for the salad are cucumbers. Cucumbers add some bite and great texture to any salad. Instead of slicing them the usual way in circles, try to slice them diagonally. Slicing them diagonally will expose more surface area and looks better in my opinion. 

The rest of the ingredients can be substituted and switched around as you prefer. I added cherry tomatoes, red onions, fresh basil, shredded carrots, blueberries, capers and fresh mozzarella. The result is a absolutely delicious and beautiful salad. No busy dressing needed here. I used a garlic and lemon favored Carlson Olive oil packet which was all I needed. 

Do you like salads? What is your favorite salad combination? I would love to learn from you in the comment box below. I have the perfect drink to serve this summer, check out the recipe here

The Ultimate Summer Salad
Serves 4
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 heads romaine lettuce roughly chopped
  2. 2 Persian cucumbers sliced diagonally
  3. 1/2 large red onion sliced
  4. 2 red bell pepper sliced
  5. 1 cup roasted red peppers sliced
  6. 1 cup shredded carrots
  7. 2 cups cherry tomatoes halved
  8. 1 mozzarella ball sliced
  9. 1/2 cup fresh blueberries
  10. 1 cup basil leaves torn
  11. 2 tbsp capers
  12. salt and freshly ground pepper
Dressing
  1. 1 packet Carlson Olive Your Heart lemon flavored oil
  2. 1 packet Carlson Olive Your Heart garlic flavored oil
Instructions
  1. Add all vegetables in a large bowl. Season with salt, pepper then top with mozzarella cheese. Drizzle with olive oil and serve.
Spoons and Stilettos http://www.spoonsandstilettos.com/

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